The effect of the structure of native banana starch from two varieties on its acid hydrolysis

Aparicio‐Saguilán, Alejandro; Aguirre‐Cruz, Andrés; Méndez‐Montealvo, Guadalupe; Rodríguez-Ambriz, Sandra L.; García‐Suárez, Francisco J.; Páramo-Calderón, Delia E.; Bello‐Pérez, Luis A.

doi:10.1016/j.lwt.2014.03.028

Cited by 27 publications

(18 citation statements)

References 19 publications

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“…The characterization of native starches from the two banana varieties (Macho and Roatan) studied in this work was previously reported . The purity of both native starches ranged between 92.0% and 94.0%.…”

Section: Resultsmentioning

confidence: 80%

Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties

et al. 2015

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Starches from the Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties were chemically modified by sodium trimetaphosphate (STMP) cross‐linking. Cross‐linking affected the pasting properties of the modified starch, with more pronounced changes observed in the Macho variety than in the Roatan starch. In turn, this result indicated that the former starch source is more susceptible to STMP cross‐linking. The swelling and solubility profiles exhibited an important decrease with cross‐linking, which was caused by increased ordering of the internal granule structure induced by cross‐linking modifications. The gelatinization temperature and enthalpy increased due to cross‐linking, indicating an improvement in the starch granule stability. Englyst's in vitro digestibility studies of the modified starch were performed to estimate the content of rapidly digestible (RDS), slowly digestible (SDS) and resistant (RS) starch fractions. It was shown that STMP cross‐linking increased the RS content of the two banana varieties. However, the SDS content increased only for the Macho variety. In general, the viscosity was lower for the modified starches than for their native counterparts. The results of the current work indicate that the chemical modification process via STMP cross‐linking offers an interesting alternative for obtaining RS from banana starches.

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Section: Resultsmentioning

confidence: 80%

Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties

et al. 2015

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“…These would explain that the Δ H of different starch samples reached the maximum value at different acid hydrolysis time. The endothermic enthalpy has a relationship with the ratio of double helices . The decrease in Δ H of starch samples with further acid hydrolysis may be induced by the degradation of some amylose chains involved in double helical structures with either amylose or amylopectin chains …”

Section: Resultsmentioning

confidence: 99%

Effect of Acid-Alcohol Treatment on Physicochemical Properties of Ball-Milled Potato Starches

Sun

Huang

et al. 2019

Starch - Stärke

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In the present study native potato starch and ball‐milled potato starches are treated in anhydrous ethanol with hydrochloric acid. The changes in morphology, swelling power and solubility, thermal properties, and the crystalline fraction of starch samples during hydrolysis are investigated. The results show that big cavities are formed in the inside of ball‐milled starch granules treated with acid‐alcohol. The solubility of ball‐milled starches with 2 h acid hydrolysis is as high as 94% at 30 °C, while the maximum solubility of native starch is about 68% after acid‐alcohol treatment for 8 days. The onset temperature and gelatinization enthalpy of ball‐milled starches are lower than those of native starch after the acid‐alcohol modification. X‐ray diffraction results indicate that the crystalline type of native potato starch changes from B‐type to C‐type and ball‐milled starches remains B‐type diffraction pattern after acid‐alcohol treatment.

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“…Aparicio-Saguilán et al (2014) reportan el creciente interés por la obtención de almidón a partir de fuentes no convencionales debido a que pueden presentar propiedades fisicoquímicas y funcionales diferentes a las que presentan los almidones convencionales, como los aislados de maíz, arroz, trigo y papa [16]. El plátano se ha estudiado como una fuente alterna para la obtención de almidón y se ha resaltado su potencial debido a sus propiedades físicas, químicas y funcionales, a su digestibilidad, modificación química y usos industriales [16].…”

Section: Introductionunclassified

“…El plátano se ha estudiado como una fuente alterna para la obtención de almidón y se ha resaltado su potencial debido a sus propiedades físicas, químicas y funcionales, a su digestibilidad, modificación química y usos industriales [16].…”

Section: Introductionunclassified

“…Por su parte, Bello-Pérez et al (2002) y Aparicio-Saguilán et al (2014) obtuvieron almidones modificados mediante la hidrólisis de almidones de plátano, por mé-todos enzimáticos y ácidos [16,18]. Por sus características y propiedades, este tipo de almidón puede ser utilizado para el desarrollo de nuevos productos, especialmente como nuevos ingredientes con características nutracéuticas [14].…”

Section: Introductionunclassified

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APROVECHAMIENTO DE PULPA Y CÁSCARA DE PLÁTANO(Musa paradisiaca spp) PARA LA OBTENCIÓN DE MALTODEXTRINA

Sabogal¹,

Grisales²,

Jiménez³

et al. 2015

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The effect of the structure of native banana starch from two varieties on its acid hydrolysis

Cited by 27 publications

References 19 publications

Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties

Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties

Effect of Acid-Alcohol Treatment on Physicochemical Properties of Ball-Milled Potato Starches

APROVECHAMIENTO DE PULPA Y CÁSCARA DE PLÁTANO(Musa paradisiaca spp) PARA LA OBTENCIÓN DE MALTODEXTRINA

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